Pineapple and Sriracha Pork Spare Ribs with Coconut Rice and Pickled Cucumber

Can we get a Huli Huli?! What’s a Huli Huli?! It’s a Hawaiian dish of braai’d chicken (or other meat) and a Huli Huli sauce or marinade – a Huli Huli sauce is sweet, sticky, and delicious! It is made using pineapple juice, sugar, soy, tomato sauce and ginger. We have been inspired by the flavours of Hawaii & a ‘Hawaiin pizza’ to create this irresistible recipe of Pineapple & Sriracha Pork spare ribs, paired with tropical coconut rice and simple pickled cucumber for that acidic balance.

Level

Beginner

Category

  • Pork
  • Summer

Cuisine

  • American

Cooking Methods

  • Cooking
  • Frying
  • Pan-Fry

Serves

4

Prep Time

15 minutes

Cooking Time

50 minutes

Ingredients

For the Pineapple and Sriracha Pork Spare Ribs:

  • 1kg Food Lover’s Market Pork Spare Ribs
  • 1l (4 cups) veg/chicken stock
  • 15ml (1 Tbsp) peppercorns
  • 3 bay/lemon leaves
  • 4 garlic cloves
  • 2cm ginger, peeled
  • 500ml (2 cups) pineapple, diced
  • 30ml (2 Tbsp) sriracha sauce
  • 60ml (1/4 cup) hoisin sauce
  • 30ml (1 Tbsp) soy sauce
  • 15ml (1 Tbsp) honey
  • Salt and black pepper, to taste

For the Coconut Rice:

  • 250ml (1 cup) basmati rice
  • 500ml (2 cups) coconut cream
  • 5ml (1 tsp) salt
  • 125ml (1/2 cup) desiccated coconut
  • 2 spring onions, cut diagonally, to garnish
  • 1 red chilli, sliced *optional, to garnish

For the Pickled Cucumber:

  • 30ml (2 Tbsp) sugar
  • 60ml (1/4 cup) apple cider vinegar
  • 125ml (1/2 cup) water
  • 30ml (2 Tbsp) fennel seeds
  • 1 red chilli, chopped
  • 1 cucumber, cut into random 3-4cm pieces

Directions

For the Pineapple and Sriracha Pork Spare Ribs:

  1. Place the pork spare ribs in a pressure cooker with the stock, peppercorns and bay/lemon leaves. Pressure cook for about 20-25 minutes or until softened.
  2. Remove and allow to cool slightly.
  3. Place the garlic, ginger and pineapple into a food processor and blitz until fine.
  4. Place the pineapple mixture in a small saucepan along with the sriracha, hoisin and soy sauce and honey. Season to taste. Cook on a low to medium heat for about 8-10 minutes or until sticky and thickened.
  5. Once the marinade is cooked, brush it onto the cooked spare ribs and bake in the oven at 200°C for 5-8 minutes or until caramelised.
  6. For the Coconut Rice:

    1. Place the rice, coconut cream and salt into a saucepan and cook on a low heat for about 25 minutes or until all the coconut cream has been absorbed.
    2. Once the coconut cream has been absorbed, turn the heat off and place a lid on the rice and allow to steam for 10 minutes.
    3. Add the desiccated coconut and fluff it through with a fork.
    4. Garnish with spring onions and red chilli.
    5. For the Pickled Cucumber:

      1. Place the sugar, apple cider vinegar, water, fennel seeds and red chilli into a saucepan and stir on a medium heat until the sugar has dissolved. Remove from the heat and allow to cool slightly.
      2. Add the cucumber and allow to pickle for about 30 minutes for a light pickle and 2 hours for a stronger pickle.
      3. Serve the pork spare ribs with the coconut rice, cucumber pickle and some fresh coriander leaves to garnish.

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